Research & journal

Notes from the bench

Experiments, materials and measurements from the VIHI lab.

March 10, 2026

The Complete Guide to Coffee Processing Microbiology: How Microbes Shape Your Cup

The Complete Guide to Coffee Processing Microbiology: How Microbes Shape Your Cup Introduction: The Unseen World in Your Coffee Fo…

Monitoring Microbial Health: pH, Brix, and Temperature Logs for Consistent Fermentation
March 10, 2026

Monitoring Microbial Health: pH, Brix, and Temperature Logs for Consistent Fermentation

Monitoring Microbial Health: pH, Brix, and Temperature Logs for Consistent Fermentation in Specialty Coffee Processing Introductio…

How Farm Soil and Compost Practices Cultivate a Unique Microbial Terroir
March 10, 2026

How Farm Soil and Compost Practices Cultivate a Unique Microbial Terroir

How Farm Soil and Compost Practices Cultivate a Unique Microbial Terroir: Introduction and Theoretical Background 1. Introduction…

The Risk-Reward of Acetic Acid Bacteria in Coffee Fermentation
March 10, 2026

The Risk-Reward of Acetic Acid Bacteria in Coffee Fermentation

The Risk-Reward of Acetic Acid Bacteria in Coffee Fermentation: Phase 1 – Introduction & Theoretical Background 1. Introduction Th…

Lactic Acid Bacteria (LAB) in Coffee: Beyond Acidity to Creamy Body and Umami
March 10, 2026

Lactic Acid Bacteria (LAB) in Coffee: Beyond Acidity to Creamy Body and Umami

Lactic Acid Bacteria (LAB) in Coffee: Beyond Acidity to Creamy Body and Umami Introduction The pursuit of quality and complexity i…

March 10, 2026

Saccharomyces vs. Non-Saccharomyces Yeasts in Coffee Fermentation: Roles and Flavor Impacts

Saccharomyces vs. Non-Saccharomyces Yeasts in Coffee Fermentation: Roles and Flavor Impacts Phase 1: Introduction and Theoretical…

March 10, 2026

The Microbial Terroir of Coffee: How Native Microbes Shape Processing & Flavor

The Microbial Terroir of Coffee: How Native Microbes Shape Processing & Flavor Introduction The concept of terroir —the unique com…